Mother Rote'S Gingerbread
A rich, spicy gingerbread with deep molasses flavor, perfect for holiday gatherings or cozy afternoons, featuring warm cinnamon and a moist, tender texture.
Ingredients
Instructions
- Cream sugar, vegetable shortening, and egg together.
- Add molasses, sifted flour, salt, and cinnamon; blend well.
- Add boiling water and soda; mix thoroughly.
- Pour the batter into a greased pan.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don't have vegetable shortening, unsalted butter can be used as a substitute. Be sure to sift your flour for a lighter texture. If you prefer a spicier gingerbread, add 1/4 teaspoon of ground ginger or nutmeg. This recipe is similar to many traditional American recipes, ensuring a comforting outcome.
Serving Suggestions
Serve the gingerbread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a hot cup of spiced tea or coffee. For a festive touch, consider drizzling with a simple glaze or serving alongside some fresh fruit. This comforting treat is perfect for holiday gatherings or cozy evenings.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Rote'S Gingerbread contains roughly 950 calories, with 17g protein, 162g carbohydrates, and 28g fat. It is an excellent source of iron (38% of the Daily Value), protein (34% of the Daily Value), and calcium (26% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1156mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of sugar?
Yes, you can substitute brown sugar for the granulated sugar for a deeper flavor. Alternatively, honey or maple syrup can be used, but keep in mind that they may alter the texture slightly. Adjust the amount of molasses accordingly to maintain the right consistency in your batter.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum to help with the structure of the gingerbread. Always check the specific blend’s instructions for the best results when baking gluten-free.
How can I make my gingerbread more moist?
To enhance moisture in your gingerbread, try adding 1/4 cup of applesauce or yogurt to the batter. Another option is to incorporate an extra egg or increase the amount of molasses slightly. Be cautious not to overbake, as that can lead to dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).